I know it's hard to believe - a cupcake recipe under Whole Wheat. But trust me... these are sooooo good! You can smother these guys in cream cheese icing (which I did, naturally) or just sprinkle them with cinnamon sugar before you pop them into the oven. Heavenly either way.
1½ cups Whole Wheat Flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3 eggs
1½ cups or 1 can of pumpkin puree
1½ cups brown sugar
¾ cup oil
Preheat oven to 350°F. Mix together the first seven ingredients in one bowl and the eggs, pumpkin, brown sugar and oil in another. Combine the two just until moist. Pour the batter evenly into a lined cupcake pan (we made 18 good sized cupcakes) and bake for 25 minutes.